{"slug":"pumpkin-pie","collection":"recipes","is_recipe":true,"visibility":"public","title":"Pumpkin Pie","description":"A from-scratch pumpkin pie made with freshly roasted sugar pumpkin, warming spices, and evaporated milk, poured into a flaky homemade crust and baked until silky smooth.","body_md":"\nI finally decided to try making a pumpkin pie using a real live pumpkin\nas opposed to canned pumpkin. I picked up a nice sized pie pumpkin at\nthe [Dekalb Farmer's Market](http://www.dekalbfarmersmarket.com/), found\na recipe, and set out to make the pie. It was simple, easy, and required\nvery little effort. All redundant statements- just to underscore how\ncrazy easy it us to use a fresh pumpkin. I'll never buy a can of pumpkin\npuree again!\n\nDue to the variability of the pumpkin pulp, sometimes you end up with a\nlot more filling than anticipated. As opposed to using a traditional 9\"\npie pan, I usually opt for a 9\" round cake pan with high sides- this\nallows room for the variability. However, if you do go with the more\ntraditional pie pan... I've poured the extra product into crème brûlée\nramekins: set in a water bath and bake at 350°F till set.\n\n## Recipe Source\n\nI picked this recipe mostly because I had the ingredients on-hand. Of\nthe most exotic were evaporated milk.\n\n- http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/\n\n## Special Equipment\n\n-   9x11 rimmed baking sheet\n-   9\" pie pan --OR--\n-   9\" round cake pan with high sides\n\n## Ingredients\n\n-   510g (18oz) pumpkin pulp purée from a sugar pumpkin (2 cups)\n-   1 12 oz. can of evaporated milk\n-   107g packed dark brown sugar (½ cup)\n-   67g white sugar (1/3 cup)\n-   ½ teaspoon salt\n-   2 eggs plus the yolk of a third egg\n-   2 teaspoons of cinnamon\n-   1 teaspoon ground ginger\n-   ¼ teaspoon ground nutmeg\n-   ¼ teaspoon ground cloves\n-   ¼ teaspoon ground cardamon\n\n## Preparation\n\n-   1 recipe **Pâte Brisée**, **Graham Cracker Crust** or other suitable crust.\n\n### Preheat Oven\n\nIf blind baking a pie crust, heat oven as directed, prepare crust, and\nthen...\n\n1.  Preheat oven to 425°F\n\n### Roast Pumpkin\n\n1.  With a small-medium sugar pumpkin, cut out the stem and scrape out and discard\n    the fibrous strands. Save the seeds and roast them later.\n2.  Cut the pumpkin in half and lay cut side down on a rimmed baking\n    sheet lined with silpat or aluminum foil.\n3.  Fill with ¼\" water.\n4.  Bake at 350°F until fork tender, about an hour to an hour and a\n    half.\n5.  Remove from oven, let cool.\n6.  Peel skin and/or scoop out pulp with spoon.\n7.  If you want the pulp to be extra smooth, put it through a food mill\n    or chinois.\n8.  I've also had good outcome by microwaving the pumpkin puree for 10\n    to 15 minutes to evaporate excess water.\n9.  Adjust oven temperature to 425°\n\n### Pie filling\n\n1.  In a large bowl, mix sugars, salt, and spices.\n2.  Add beaten eggs.\n3.  Stir in the pumpkin purée.\n4.  Stir in the evaporated milk.\n5.  Whisk until well incorporated.\n6.  Pour into pie shell\n\n## Bake\n\n1.  Bake at 425°F for 15 minutes.\n2.  Reduce the temperature to 350°F.\n3.  Bake 40-50 minutes or until a knife inserted near the center comes\n    out clean.\n\n## Cool\n\n1.  Cool on a wire rack for 2 hours.\n\n\n## Notes\n\n- **Unit repair (2026-07-30):** the ounce figures here were placeholders rather than conversions — small weights had been written \"(1oz)\", middling ones \"(2oz)\" or \"(3oz)\", regardless of the actual gram value. The gram weights are correct and are unchanged; only the bogus ounce fragments are removed. A spoon or cup measure sharing the same parentheses is kept, since that one is real.\n\n\n\n- **Times recomputed from the steps (2026-07-30):** the stated `cook_time` of 1 hour 30 minutes and `total_time` of 2 hours could not accommodate this recipe's own steps. Cooking is now given as the roast (1–1½ hours) plus the bake (15 minutes at 425°F and 40–50 minutes at 350°F) — 1 hour 55 minutes at the low end, 2 hours 35 minutes at the high end, and the stated figure is the high end. Total adds the 30 minutes of prep and the 2-hour cool; it does **not** include cooling the roasted pumpkin before it is peeled, which the recipe never times. Nothing about the cooking itself changed — only the metadata, which contradicted the method.\n- **Sugar weights recomputed (2026-07-30):** the gram figures disagreed with their own cup measures and with the conversion table — dark brown sugar read `130g (½ cup)` where packed brown is 213g/cup (107g), and white sugar read `75g (1/3 cup)` where granulated is 200g/cup (67g). Both gram figures appear to have been derived from the placeholder ounce fragments removed earlier in the day, so the cup measures from the source are the authoritative ones and the grams were recomputed from them. This lowers the total sugar from about 205g to about 174g — if the pie has been baked to the heavier figures and preferred that way, the weights are what to change back.\n- **Provenance backfilled (2026-07-30):** `source_name` and `source_url` were blank while the body already carried the Simply Recipes link under **Recipe Source**; both fields now record it. The headnote is Robert's own.\n","draft":false,"servings":"8","prep_time":"30 minutes","cook_time":"2 hours 35 minutes","total_time":"5 hours 5 minutes","source_name":"Simply Recipes","source_url":"http://simplyrecipes.com/recipes/suzannes_old_fashioned_pumpkin_pie/","created_at":"2018-11-30T17:34:29Z","updated_at":"2026-08-27T21:26:34.66172Z","categories":["dessert"],"tags":["Pumpkin"],"methods":["Baked"],"themes":["Thanksgiving"],"ingredients":[{"section":"","items":["-   510g (18oz) pumpkin pulp purée from a sugar pumpkin (2 cups)","-   1 12 oz. can of evaporated milk","-   107g packed dark brown sugar (½ cup)","-   67g white sugar (1/3 cup)","-   ½ teaspoon salt","-   2 eggs plus the yolk of a third egg","-   2 teaspoons of cinnamon","-   1 teaspoon ground ginger","-   ¼ teaspoon ground nutmeg","-   ¼ teaspoon ground cloves","-   ¼ teaspoon ground cardamon"],"parsed":[{"raw":"-   510g (18oz) pumpkin pulp purée from a sugar pumpkin (2 cups)","qty":510,"unit":"g","item":"pumpkin pulp purée from a sugar pumpkin"},{"raw":"-   1 12 oz. can of evaporated milk","qty":1,"item":"12 oz. can of evaporated milk"},{"raw":"-   107g packed dark brown sugar (½ cup)","qty":107,"unit":"g","item":"packed dark brown sugar"},{"raw":"-   67g white sugar (1/3 cup)","qty":67,"unit":"g","item":"white sugar"},{"raw":"-   ½ teaspoon salt","qty":0.5,"unit":"tsp","item":"salt"},{"raw":"-   2 eggs plus the yolk of a third egg","qty":2,"item":"eggs plus the yolk of a third egg"},{"raw":"-   2 teaspoons of cinnamon","qty":2,"unit":"tsp","item":"of cinnamon"},{"raw":"-   1 teaspoon ground ginger","qty":1,"unit":"tsp","item":"ground ginger"},{"raw":"-   ¼ teaspoon ground nutmeg","qty":0.25,"unit":"tsp","item":"ground nutmeg"},{"raw":"-   ¼ teaspoon ground cloves","qty":0.25,"unit":"tsp","item":"ground cloves"},{"raw":"-   ¼ teaspoon ground cardamon","qty":0.25,"unit":"tsp","item":"ground cardamon"}]}],"related":[{"slug":"pate-brisee","title":"Pâte Brisée","relation":"component"},{"slug":"graham-cracker-crust","title":"Graham Cracker Crust","relation":"component"}],"related_from":[{"slug":"pumpkin-bread-with-brown-butter-and-bourbon","title":"Pumpkin Bread With Brown Butter and Bourbon","relation":"component"}],"servings_int":8,"qc":{"status":"passed","last_checked_at":"2026-08-27T21:28:30.71426Z","checked_by":"robert@sigler.io","standard_version":"2026-07-30","findings_count":0,"stale":false}}